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Place the softened butter into a bowl.
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Whip the butter with an electric beater or a fork to loosen it up.
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Add the herbs, grated garlic and Parmesan cheese, then stir to combine.
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Take a piece of plastic wrap and lay it down flat. Scoop the butter out into the center of the plastic wrap.
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Form the butter into a log, then twist the ends to secure. Place the butter in the fridge to firm up for about an hour.
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Peel the husks back to remove the silk from the corn, but don't fully remove the husks. Once the ears are clean, wrap them back up and place them into a bowl of cold water. This will allow them them to soak up some moisture, and will help them steam on the grill.
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Grill the corn on medium low heat for 20-25 minutes, until the husks are charred and the corn kernels are tender. You'll be able to tell when the corn is done, because the kernels become a deep golden color when cooked.
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Top each ear of corn with a generous slab of the Parmesan herb butter.